18 Delicious Crock Pot Mediterranean Recipes for Busy Weeknights

Kickstart your weeknights with a dash of Mediterranean magic that’s as effortless as it is flavorful! Our roundup of 18 delicious Crock Pot recipes brings the sun-kissed tastes of the Mediterranean right to your table, perfect for those busy evenings when time is tight but cravings are big. From hearty stews to zesty chicken dishes, these slow-cooked wonders promise to keep your dinners exciting and stress-free. Let’s dive in!

Slow Cooker Mediterranean Chicken with Olives and Artichokes

Unbelievably easy yet impressively flavorful, this dish is your ticket to a Mediterranean vacation without leaving your kitchen. Imagine tender chicken mingling with briny olives and artichokes, all while your slow cooker does the heavy lifting—because who has time for that?

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup pitted Kalamata olives, drained
• 1 cup quartered artichoke hearts, drained
• 1/2 cup sun-dried tomatoes in oil, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1/2 cup chicken broth, low-sodium
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper, to season

Instructions

1. In a 6-quart slow cooker, combine the chicken thighs, Kalamata olives, artichoke hearts, sun-dried tomatoes, and minced garlic.
2. Sprinkle the dried oregano and smoked paprika evenly over the chicken and vegetables.
3. Pour the chicken broth and extra-virgin olive oil over the mixture, ensuring everything is lightly coated.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender.
5. Once cooked, drizzle with fresh lemon juice and season with salt and freshly ground black pepper to taste.
6. Gently stir to combine, being careful not to break apart the tender chicken.

Now, the chicken should be so tender it practically falls apart at the mere sight of a fork, with the olives and artichokes adding a delightful briny contrast. Serve it over a bed of fluffy couscous or with crusty bread to soak up all that glorious sauce—because wasting it would be a culinary crime.

Crock Pot Greek Lamb Stew with Feta and Oregano

Yikes, it’s another chilly evening, and your stomach’s doing that weird growl-thing again. Fear not, because we’ve got the perfect antidote: a Crock Pot Greek Lamb Stew that’s so good, it’ll make your taste buds do the Zorba dance.

Ingredients

• 2 lbs boneless lamb shoulder, trimmed and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 cup dry red wine
• 2 cups low-sodium chicken stock
• 1 tbsp dried oregano
• 1 tsp ground cinnamon
• 1 bay leaf
• 1 lb baby potatoes, halved
• 1 cup crumbled feta cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the lamb cubes with salt and pepper, then sear until browned on all sides, about 5 minutes. Transfer to the Crock Pot.
2. In the same skillet, sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another minute. Deglaze the pan with red wine, scraping up any browned bits, then pour the mixture into the Crock Pot.
3. Add the chicken stock, oregano, cinnamon, and bay leaf to the Crock Pot. Stir to combine, then cover and cook on low for 6 hours.
4. Add the baby potatoes to the Crock Pot, submerging them in the liquid. Cover and cook for an additional 2 hours on low, or until the potatoes are tender.
5. Discard the bay leaf. Stir in half of the crumbled feta cheese, allowing it to melt slightly into the stew.
6. Serve the stew hot, garnished with the remaining feta cheese and a sprinkle of fresh oregano if desired.

Oh, the magic of this stew! The lamb becomes fork-tender, melting into the rich, aromatic broth, while the potatoes soak up all that glorious flavor. Serve it with a side of crusty bread to mop up every last drop, or go full Greek with a crisp, lemony salad on the side.

Mediterranean Slow Cooker Beef Stew with Red Wine

Craving a dish that’s as hearty as your love for lazy Sundays? This Mediterranean slow cooker beef stew, kissed with red wine, is your ticket to flavor town without leaving the couch.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 1 cup dry red wine (like Cabernet Sauvignon)
• 3 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups carrots, peeled and cut into 1-inch pieces
• 1 cup celery, cut into 1-inch pieces
• 2 tbsp tomato paste
• 4 cups beef stock, low-sodium
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chuck roast cubes generously with salt and pepper, then sear in the skillet until browned on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding.
3. Transfer the seared beef to the slow cooker. Tip: Deglaze the skillet with a splash of red wine, scraping up the browned bits, and pour this liquid gold into the slow cooker for extra flavor.
4. In the same skillet, sauté the finely diced yellow onion and minced garlic until translucent, about 3 minutes. Add to the slow cooker.
5. Layer in the carrots, celery, tomato paste, smoked paprika, dried thyme, and bay leaf. Pour in the remaining red wine and beef stock.
6. Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Once cooked, remove the bay leaf and adjust seasoning with salt and pepper if needed. Tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the stew during the last 30 minutes of cooking.

Heavenly tender beef melds with the deep, wine-infused broth, while the veggies add a sweet crunch. Serve this stew over a bed of creamy polenta or with crusty bread to sop up every last drop of goodness.

Easy Crock Pot Mediterranean Vegetarian Stuffed Peppers

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Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chickpeas, olives, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the chickpeas are lightly browned and fragrant.
3. Remove the skillet from the heat and stir in the cooked quinoa, feta cheese, and parsley. Mix well to combine all the ingredients.
4. Stuff each bell pepper with the quinoa mixture, packing it in tightly. Place the stuffed peppers in the crock pot.
5. Cover and cook on low for 4 hours, or until the peppers are tender but still hold their shape.
6. Tip: For an extra flavor boost, drizzle the stuffed peppers with a little more olive oil before serving. Tip: If you prefer a bit of heat, add a pinch of red pepper flakes to the quinoa mixture. Tip: To save time, you can prepare the quinoa and chickpea mixture up to a day in advance.

Flavorful and satisfying, these stuffed peppers are a delightful mix of textures, from the tender bell peppers to the hearty quinoa and chickpea filling. Serve them with a side of tzatziki sauce for a refreshing contrast, or atop a bed of greens for a lighter meal.

Slow Cooker Mediterranean Fish Stew with Tomatoes and Garlic

Venture into the realm of slow-cooked splendor with this dish that’s as easy on the cook as it is on the palate. Imagine tender fish, bathed in a garlicky tomato embrace, all while your slow cooker does the heavy lifting—because who doesn’t love a kitchen gadget that basically cooks for you?

Ingredients

• 1.5 lbs firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
• 2 cups canned crushed tomatoes, preferably San Marzano
• 4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 cup fish stock
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 large yellow onion, finely diced
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1/4 cup fresh parsley, finely chopped
• Salt, to season

Instructions

1. In a slow cooker, combine the crushed tomatoes, minced garlic, olive oil, fish stock, smoked paprika, and crushed red pepper flakes. Stir to blend the ingredients thoroughly.
2. Add the finely diced yellow onion, Kalamata olives, and capers to the slow cooker. Stir to incorporate.
3. Season the fish pieces lightly with salt and nestle them into the tomato mixture in the slow cooker, ensuring they are submerged.
4. Cover and cook on LOW for 3 hours, or until the fish is opaque and flakes easily with a fork. Tip: Avoid stirring the stew during cooking to keep the fish pieces intact.
5. Gently stir in the chopped parsley just before serving. Tip: For an extra burst of freshness, reserve a little parsley to sprinkle on top of each serving.
6. Serve the stew hot, with crusty bread on the side for soaking up the flavorful broth. Tip: A drizzle of high-quality olive oil just before serving can elevate the dish to new heights.

Outstanding in both flavor and simplicity, this stew boasts a melt-in-your-mouth texture with a broth that’s rich yet bright. For a show-stopping presentation, serve it in shallow bowls with a side of lemon wedges to squeeze over the top, adding a zesty contrast to the savory depth of the stew.

Crock Pot Mediterranean Lentil Soup with Spinach and Lemon

Kickstart your culinary adventure with a bowl that’s as vibrant as a Mediterranean sunset and as comforting as your favorite sweatpants. This lentil soup is the hug your taste buds didn’t know they needed, packed with spinach, a zesty lemon kick, and the kind of flavors that’ll make your kitchen smell like a seaside bistro.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 bay leaf
• 4 cups fresh baby spinach
• 1 lemon, juiced and zested
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a Crock Pot on the sauté setting over medium heat until shimmering, about 2 minutes.
2. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the lentils, vegetable broth, cumin, smoked paprika, and bay leaf. Cover and cook on low for 6 hours or high for 3 hours, until the lentils are tender.
4. Remove the bay leaf. Stir in the spinach, lemon juice, and zest until the spinach is wilted, about 2 minutes.
5. Season with salt and pepper to taste. Tip: For a creamier texture, blend half of the soup before adding the spinach.
6. Serve hot. Tip: Garnish with a drizzle of olive oil and extra lemon zest for an extra flavor boost.

Relish the symphony of textures, from the tender lentils to the silky spinach, all brightened by the lemon’s zing. Perfect for dunking crusty bread or topping with a dollop of Greek yogurt for a creamy contrast.

Mediterranean Slow Cooker Chicken and Chickpea Tagine

Craving a dish that’s as easy to make as it is to devour? Our Mediterranean Slow Cooker Chicken and Chickpea Tagine is here to save your dinner plans with minimal effort and maximum flavor. Let’s dive into a world where your slow cooker does all the heavy lifting, and you get all the credit.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup dried chickpeas, soaked overnight and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 preserved lemon, rinsed and chopped
• 1 cup low-sodium chicken stock
• 1/2 cup pitted green olives, halved
• 1/4 cup fresh cilantro, chopped
• Salt, to season

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in the cumin, smoked paprika, turmeric, cinnamon, and cayenne pepper, cooking until fragrant, about 1 minute. Tip: Toasting spices unlocks their full flavor potential.
3. Transfer the spice mixture to the slow cooker. Add the chicken thighs, chickpeas, preserved lemon, and chicken stock, stirring to combine. Tip: Layering ingredients ensures even cooking.
4. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and the chickpeas are soft. Tip: Resist the urge to peek; keeping the lid on maintains the temperature.
5. Stir in the green olives and cilantro. Season with salt as needed.

Bold flavors and tender textures make this tagine a standout. Serve it over a bed of fluffy couscous or with warm, crusty bread to soak up every last bit of the aromatic sauce.

Easy Crock Pot Mediterranean Eggplant and Zucchini Stew

Just when you thought your crock pot couldn’t get any more magical, here comes a stew that’s like a sunny vacation in a bowl—no passport required. Packed with vibrant veggies and a melody of Mediterranean flavors, this dish is your ticket to a fuss-free, flavor-packed dinner that practically cooks itself while you binge-watch your favorite show.

Ingredients

• 2 medium eggplants, diced into 1-inch cubes
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 1/4 cup extra-virgin olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp crushed red pepper flakes
• 1 cup vegetable broth
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• Salt, to taste

Instructions

1. In a large crock pot, combine the diced eggplants, sliced zucchinis, chopped onion, and minced garlic.
2. Add the diced tomatoes with their juices, extra-virgin olive oil, tomato paste, ground cumin, smoked paprika, ground cinnamon, and crushed red pepper flakes to the crock pot. Stir well to ensure all ingredients are evenly coated.
3. Pour in the vegetable broth and give the mixture another good stir to incorporate all the flavors.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender but still hold their shape.
5. Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the crock pot. This step is optional but highly recommended.
6. Stir in the halved Kalamata olives and chopped fresh parsley during the last 30 minutes of cooking.
7. Tip: If the stew seems too thick, add a splash more vegetable broth to reach your desired consistency.
8. Season with salt to taste just before serving.
9. Tip: Let the stew sit for 10 minutes after cooking to allow the flavors to meld together beautifully.

Get ready to dive into a stew where the eggplant and zucchini are so tender they practically melt in your mouth, while the olives and spices bring a punch of brightness and warmth. Serve it over a bed of fluffy couscous or with a side of crusty bread to soak up every last drop of that delicious broth.

Slow Cooker Mediterranean Orzo with Shrimp and Feta

Who knew that your slow cooker could whisk you away to the Mediterranean with minimal effort? This dish is a lazy chef’s dream, combining the vibrant flavors of the sea and the sun-drenched coast in one pot. Let’s dive into a recipe that’s as easy as it is delicious, proving that great taste doesn’t have to be complicated.

Ingredients

• 1 cup orzo pasta
• 1 lb large shrimp, peeled and deveined
• 1/2 cup crumbled feta cheese
• 2 cups chicken broth
• 1/4 cup extra virgin olive oil
• 1 tbsp minced garlic
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• 1 lemon, zested and juiced
• Salt to taste

Instructions

1. In your slow cooker, combine the orzo, chicken broth, olive oil, minced garlic, dried oregano, and crushed red pepper flakes. Stir to ensure the orzo is evenly distributed.
2. Cover and cook on LOW for 2 hours, or until the orzo is al dente. Tip: Resist the urge to stir too often to prevent the orzo from becoming mushy.
3. Add the shrimp to the slow cooker, gently pressing them into the orzo mixture. Cover and cook on HIGH for 15-20 minutes, or until the shrimp are pink and opaque.
4. Remove the lid and stir in the crumbled feta cheese, chopped parsley, lemon zest, and lemon juice. Tip: The residual heat will melt the feta slightly, creating a creamy texture.
5. Let the dish sit for 5 minutes before serving to allow the flavors to meld. Tip: For an extra burst of freshness, garnish with additional parsley and a wedge of lemon.

This dish boasts a delightful contrast of textures, from the tender shrimp to the creamy, cheesy orzo, all brightened by the zesty lemon. Serve it in shallow bowls with a side of crusty bread to soak up every last drop of the flavorful broth, and watch as it becomes a weeknight favorite.

Crock Pot Mediterranean Stuffed Grape Leaves (Dolmas)

Zesty and packed with flavor, these Crock Pot Mediterranean Stuffed Grape Leaves (Dolmas) are your ticket to a hassle-free, flavor-packed meal that’ll have your taste buds dancing the sirtaki. Perfect for those who love to impress without the stress, this dish is a slow-cooked symphony of herbs, grains, and tender grape leaves.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup uncooked long-grain white rice
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable broth
• 1 lemon, thinly sliced

Instructions

1. In a large mixing bowl, combine the uncooked long-grain white rice, extra-virgin olive oil, fresh lemon juice, finely chopped fresh dill, mint, parsley, ground cumin, salt, and black pepper. Mix until all ingredients are well incorporated.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place a teaspoon of the rice mixture near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
3. Arrange the rolled grape leaves seam-side down in the Crock Pot, layering them snugly. Pour the vegetable broth over the dolmas, ensuring they are just covered. Place the thinly sliced lemon on top.
4. Cover and cook on LOW for 4 hours, or until the rice is tender and the grape leaves are soft. Tip: Avoid opening the lid frequently to keep the heat consistent.
5. Once cooked, let the dolmas rest for 10 minutes before serving. Tip: This allows the flavors to meld beautifully.
6. Serve warm or at room temperature, drizzled with a bit of extra-virgin olive oil and a sprinkle of fresh herbs for garnish. Tip: Pair with a dollop of Greek yogurt for a creamy contrast.

Rich in texture and bursting with herby, citrusy notes, these dolmas are a delightful mix of tender and tangy. Serve them as a standout appetizer or alongside a crisp, refreshing salad for a light yet satisfying meal.

Mediterranean Slow Cooker Pork with Figs and Olives

Brace yourselves, flavor adventurers! We’re about to embark on a culinary journey to the Mediterranean without leaving the comfort of your kitchen. This dish is a slow-cooked symphony of savory pork, sweet figs, and briny olives that’ll have your taste buds dancing the flamenco.

Ingredients

• 2 lbs boneless pork shoulder, trimmed and cut into 2-inch cubes
• 1 cup dried mission figs, halved
• 1/2 cup pitted Kalamata olives
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 cup chicken stock, low-sodium
• Salt, to season

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork cubes generously with salt and sear in the skillet until browned on all sides, approximately 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure a proper sear.
3. Transfer the seared pork to the slow cooker, leaving any rendered fat in the skillet.
4. In the same skillet, sauté the onion until translucent, about 5 minutes, then add the garlic, cumin, smoked paprika, and cinnamon, cooking until fragrant, 1 minute more.
5. Pour the chicken stock into the skillet, scraping up any browned bits, then transfer everything to the slow cooker.
6. Add the figs and olives to the slow cooker, stirring gently to combine.
7. Cover and cook on low for 8 hours or until the pork is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
8. Once cooked, let the dish rest for 10 minutes before serving to allow the flavors to meld. Tip: Skim any excess fat from the surface for a cleaner presentation.

Now, the moment of truth: the pork should be meltingly tender, with the figs and olives lending a perfect balance of sweet and salty. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that glorious sauce.

Easy Crock Pot Mediterranean Ratatouille

Dive into a dish that’s as vibrant as a Mediterranean sunset and twice as satisfying! Our Easy Crock Pot Mediterranean Ratatouille is a lazy cook’s dream, transforming humble veggies into a symphony of flavors with minimal effort.

Ingredients

• 2 cups eggplant, diced into 1-inch cubes
• 1 1/2 cups zucchini, sliced into 1/2-inch rounds
• 1 cup red bell pepper, julienned
• 1 cup yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 1/2 cup fresh basil leaves, chiffonade

Instructions

1. In a 6-quart crock pot, combine eggplant, zucchini, red bell pepper, yellow onion, and garlic.
2. Pour in fire-roasted diced tomatoes and extra-virgin olive oil, then sprinkle with thyme leaves, sea salt, and black pepper. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until vegetables are tender but not mushy.
4. Tip: For an extra layer of flavor, toast the thyme leaves in a dry skillet for 30 seconds before adding.
5. Stir in Kalamata olives and capers during the last 30 minutes of cooking.
6. Tip: If you prefer a thicker ratatouille, remove the lid for the final 30 minutes to allow some liquid to evaporate.
7. Just before serving, fold in fresh basil leaves.
8. Tip: For a touch of richness, drizzle with a bit more extra-virgin olive oil before serving.

Yield a ratatouille that’s a delightful dance of textures, from the creamy eggplant to the crisp-tender zucchini, all bathed in a tangy, herb-infused tomato sauce. Serve it over a bed of creamy polenta or alongside crusty bread for a meal that’s anything but ordinary.

Slow Cooker Mediterranean Quinoa and Vegetable Pilaf

Howdy, food lovers! Ever dreamed of a dish that’s as vibrant as a Mediterranean sunset and as easy as hitting the ‘on’ button? Well, buckle up, because this Slow Cooker Mediterranean Quinoa and Vegetable Pilaf is about to rock your culinary world with minimal effort and maximum flavor.

Ingredients

• 1 cup quinoa, thoroughly rinsed
• 2 cups vegetable broth, low-sodium
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt, to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a slow cooker, combine the rinsed quinoa, vegetable broth, diced onion, minced garlic, diced red bell pepper, diced zucchini, halved cherry tomatoes, sliced Kalamata olives, extra-virgin olive oil, dried oregano, and smoked paprika. Stir well to combine.
2. Cover and cook on LOW for 4 hours or until the quinoa is fluffy and the liquid is absorbed. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
3. Once cooked, fluff the pilaf with a fork and season with salt to taste. Tip: For an extra flavor boost, let it sit covered for 10 minutes before serving.
4. Garnish with freshly chopped parsley before serving. Tip: A squeeze of lemon juice just before eating adds a bright, fresh contrast to the rich flavors.

Gloriously fluffy and packed with the sunny flavors of the Mediterranean, this pilaf is a feast for the senses. Serve it in a hollowed-out bell pepper for a fun, edible bowl that’ll impress your guests and your Instagram followers alike.

Crock Pot Mediterranean Seafood Paella

Yikes, have we got a showstopper for you! This Crock Pot Mediterranean Seafood Paella is like a vacation in a bowl, minus the hassle of packing and the inevitable sunburn. It’s a lazy chef’s dream, combining the rustic charm of Spanish cuisine with the convenience of your trusty slow cooker.

Ingredients

• 1 1/2 cups Arborio rice, rinsed
• 2 cups seafood stock
• 1 cup dry white wine
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb scallops, patted dry
• 1/4 cup extra virgin olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, crushed
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the onion and garlic to the Crock Pot. Add the Arborio rice, seafood stock, white wine, red bell pepper, smoked paprika, and saffron. Stir to combine.
3. Cover and cook on high for 2 hours, or until the rice is almost tender. Tip: Resist the urge to stir too often to prevent the rice from becoming mushy.
4. Add the shrimp, mussels, and scallops to the Crock Pot, nestling them into the rice. Cover and cook for an additional 30 minutes, or until the seafood is cooked through.
5. Garnish with fresh parsley and serve with lemon wedges. Tip: For an extra touch of elegance, serve directly from the Crock Pot at the table.

Perfectly al dente rice cradles the succulent seafood, each bite bursting with the vibrant flavors of the Mediterranean. Try serving it with a crisp, green salad and a glass of the same white wine used in the recipe for a harmonious dining experience.

Mediterranean Slow Cooker Turkey Meatballs in Tomato Sauce

Kickstart your culinary adventure with these succulent Mediterranean Slow Cooker Turkey Meatballs in Tomato Sauce, a dish that promises to transport your taste buds to the sunny shores of the Mediterranean without leaving your kitchen. Perfect for those who love to set it and forget it, this recipe is a game-changer for busy bees craving something deliciously wholesome.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1/2 cup panko breadcrumbs
• 1/4 cup finely grated Pecorino Romano cheese
• 2 pasture-raised eggs, lightly beaten
• 3 garlic cloves, minced
• 1 tbsp fresh oregano, finely chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups marinara sauce, preferably homemade
• 1/4 cup extra virgin olive oil

Instructions

1. In a large mixing bowl, combine the ground turkey, panko breadcrumbs, Pecorino Romano cheese, lightly beaten eggs, minced garlic, chopped oregano, ground cumin, smoked paprika, crushed red pepper flakes, sea salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
2. Form the mixture into 1.5-inch meatballs, placing them on a parchment-lined tray as you go. This recipe should yield about 20 meatballs.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pan, for about 2 minutes per side or until golden brown. This step adds depth of flavor but doesn’t cook them through.
4. Transfer the browned meatballs to the slow cooker. Pour the marinara sauce over the meatballs, ensuring they’re fully submerged.
5. Cover and cook on low for 4 hours or on high for 2 hours, until the meatballs are cooked through and tender.
6. Tip: For an extra layer of flavor, sauté a diced onion and 2 more minced garlic cloves in the skillet before adding the marinara sauce.
7. Tip: If the sauce seems too thick after cooking, thin it with a splash of chicken broth or water until desired consistency is reached.
8. Tip: Serve these meatballs over a bed of creamy polenta or spaghetti squash for a low-carb option that’s just as satisfying.

Heavenly tender and bursting with Mediterranean flavors, these turkey meatballs are a testament to the magic of slow cooking. The tomato sauce, rich and aromatic, clings to each meatball, making every bite a delightful experience. Try serving them with a sprinkle of fresh basil and a side of crusty bread to soak up every last drop of sauce.

Easy Crock Pot Mediterranean Hummus with Pita Chips

Zesty and zippy, this Easy Crock Pot Mediterranean Hummus with Pita Chips is your ticket to flavor town without breaking a sweat. Perfect for those who think ‘slow cooking’ is just a metaphor for their morning routine.

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1/4 cup tahini paste, well-stirred
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 cups water
• 6 pita breads, cut into triangles
• 2 tbsp clarified butter, melted

Instructions

1. Drain the soaked chickpeas and rinse under cold water until the water runs clear.
2. Combine the chickpeas, tahini, olive oil, garlic, cumin, smoked paprika, lemon juice, sea salt, black pepper, and water in the crock pot.
3. Cover and cook on low for 6 hours, or until the chickpeas are tender enough to mash with a fork. Tip: For an extra smooth hummus, peel the chickpeas after cooking.
4. Once cooked, use an immersion blender to puree the mixture until smooth. Adjust seasoning if necessary.
5. Preheat the oven to 375°F. Arrange the pita triangles on a baking sheet and brush with melted clarified butter.
6. Bake for 10-12 minutes, or until the pita chips are golden and crispy. Tip: Keep an eye on them to prevent burning, as they can go from golden to gone in seconds.
7. Serve the hummus warm or at room temperature, drizzled with additional olive oil and a sprinkle of smoked paprika. Tip: For a creative twist, top with roasted red peppers or a handful of chopped kalamata olives.

Creamy, dreamy, and packed with Mediterranean flair, this hummus is a textural delight that pairs perfectly with the crispy pita chips. Whether you’re dipping, spreading, or just eating it by the spoonful, it’s a dish that promises to be as versatile as it is delicious.

Slow Cooker Mediterranean Apricot and Almond Chicken

Picture this: a dish so effortlessly chic, it’s like the little black dress of your slow cooker repertoire—minus the dry cleaning bill. Our Mediterranean-inspired marvel combines sweet, tangy apricots with crunchy almonds for a chicken dish that’s anything but basic.

Ingredients

• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 cup dried apricots, sulfite-free, halved
• 1/2 cup raw almonds, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp honey, raw and unfiltered
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 cup chicken stock, low-sodium
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Sea salt, finely ground
• Freshly ground black pepper

Instructions

1. Pat the chicken thighs dry with paper towels to ensure a golden sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken thighs generously with sea salt and black pepper, then sear for 3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to avoid steaming the chicken.
4. Transfer the seared chicken to the slow cooker, arranging in a single layer.
5. In the same skillet, lightly toast the almonds over medium heat for 2 minutes, stirring constantly to prevent burning.
6. Add the apricots, cumin, smoked paprika, and cinnamon to the skillet, stirring for 1 minute to toast the spices.
7. Pour in the chicken stock, honey, and lemon juice, scraping up any browned bits from the skillet.
8. Bring the mixture to a simmer, then pour over the chicken in the slow cooker.
9. Cover and cook on low for 6 hours or until the chicken is tender and easily shreds with a fork. Tip: For deeper flavor, let the dish rest for 10 minutes before serving.
10. Garnish with the toasted almonds and a drizzle of olive oil before serving. Tip: Serve over a bed of quinoa for a gluten-free option that soaks up the sauce beautifully.

Marvel at the tender chicken, each bite a perfect harmony of sweet apricot and smoky spice, with almonds adding a satisfying crunch. This dish shines brightest when served al fresco, with a side of crusty bread to mop up the irresistible sauce.

Crock Pot Mediterranean Spiced Beef and Lentil Soup

Lazy Sundays call for something hearty, something that whispers ‘adventure’ but actually means ‘nap time’—enter this Crock Pot Mediterranean Spiced Beef and Lentil Soup. It’s like a cozy blanket for your soul, with a kick of spice that says, ‘I woke up like this.’

Ingredients

• 1 lb grass-fed beef chuck, cubed
• 1 cup French green lentils, rinsed
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 4 cups homemade beef stock
• 1 14.5-oz can fire-roasted diced tomatoes
• 1 bay leaf
• Sea salt and freshly ground black pepper, to season
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the cubed grass-fed beef chuck, searing on all sides until a rich, caramelized crust forms, about 3-4 minutes per side.
3. Transfer the seared beef to your Crock Pot, scraping any fond from the skillet into the pot for added flavor.
4. In the same skillet, reduce the heat to medium and sauté the finely diced yellow onion until translucent, about 5 minutes.
5. Add the minced garlic, ground cumin, smoked paprika, and ground cinnamon, stirring constantly for 1 minute until fragrant.
6. Pour the onion and spice mixture over the beef in the Crock Pot.
7. Add the rinsed French green lentils, homemade beef stock, fire-roasted diced tomatoes, and bay leaf to the Crock Pot, stirring to combine.
8. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the lentils are tender and the beef shreds easily with a fork.
9. Season with sea salt and freshly ground black pepper to taste, then stir in the chopped fresh parsley just before serving.

Unbelievably tender beef meets earthy lentils in a broth that’s a symphony of Mediterranean spices. Serve it with a dollop of Greek yogurt and a sprinkle of za’atar for an extra layer of flavor that’ll make your taste buds dance.

Conclusion

Outstanding flavors await in these 18 Crock Pot Mediterranean recipes, perfect for simplifying your busy weeknights. Each dish brings a taste of the Mediterranean to your table with minimal effort. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share this roundup on Pinterest to spread the joy of easy, delicious cooking. Happy slow cooking!

Bella Bacinos